Pound together garlic, white peppercorns, and cilantro roots in a mortar and pestle until a paste is achieved.

In a bowl, mix together ground pork and soy sauce until well combined, mashing the pork to get rid of the “pork tubes.”

In a wok or a saute pan, heat a little vegetable oil over medium heat. Add the garlic mixture and stir until aromatic and the garlic starts to turn golden. Add onion and tomato and cook until the onion is translucent and the tomato begins to mush, about 1-2 minutes.

Add ground pork, sugar, oyster sauce and cook, stirring constantly, until pork is almost done. Add long beans and stir for another 30-45 seconds until the pork is fully cooked. If you have liquid pooling at the bottom, turn up the heat and cook until the sauce is no longer pooling. Remove from heat, then taste and adjust seasoning; you may wish to add a teaspoon or so of tamarind juice to brighten up the flavours. Keep warm while you make the omelette.

Beat 2 eggs with fish sauce well until there are no bits of egg whites remaining. In a large (12-inch) frying pan, brush the bottom with vegetable oil and heat over medium heat (if you a using a good non-stick pan, you just need to lightly grease it). Once the pan is hot, add the eggs and tilt the pan until the entire surface of the pan is coated evenly. Reduce heat to low and let the egg cook until the top is dry and the bottom has a light golden brown colour; if your burner is smaller than the pan, move the pan around to ensure even browning. When the egg is dry, remove from heat and run a rubber spatula along the edges of the omelette to release it from the pan. For the next step, you can transfer the egg onto a plate (browned side down) or leave it in the pan.

Put most of the filling in the middle of the omelette, reserving about 2 Tbsp, and fold the edges over on 4 sides, creating a square package.

To flip the omelette onto a serving plate: Place the serving plate upside down on top of the omelette and, holding the serving plate securely, quickly flip the pan (or plate, if you’ve moved the omelette to a plate).

To serve: Score an “X” on top of the egg with a knife, open up the flaps and add the reserved filling on top to give it some extra height (you may need to push the filling around a bit to get a nice mound). Close the flaps (or leave them open) and garnish with some cilantro sprigs and finely julienned red bell pepper. Serve with jasmine rice.

If using canned coconut milk, spoon into a small saucepan 1 3/4 cup of the creamiest part from the top of three cans of coconut milk. Heat just enough to melt and smooth out the lumps. Add sugar and stir to dissolve. Allow to cool before mixing in 2 1/2 tbs. of tapioca or arrowroot flour. Stir until smooth. Set aside.

Combine the remaining coconut milk from the cans and stir until smooth, heating if necessary to melt the coagulated parts. Allow to cool.

Grind the uncooked white rice in a food mill or clean coffee grinder as finely as possible. Do the same with the shredded coconut. Combine the two with the rice flour, salt and coconut milk. Stir and mix until well blended and smooth.

Heat a well-seasoned kanom krok griddle (or substitute with an Ebelskiver pancake griddle) on the stove, in a hot oven or over a small round barbecue kettle with medium-hot charcoals. When the griddle is hot, brush the surface indentations with peanut or corn oil. Wait a few seconds before spooning the salty rice mixture into each indentation to about two-thirds full. The batter should sizzle when it hits the hot metal. (If you have a teakettle with a spout, you may find it helpful as a container from which to pour the rice batter onto the griddle.)

Before the batter sets, add a dab of the sweet coconut cream mixture over the top to fill and sprinkle the center of each cake with a little bit of one of the toppings, or leave plain. Cover with a round lid and allow to cook for a few minutes, or until the pancakes are firm and crispy brown on the bottom. Remove gently with a rounded spoon. Re-grease the griddle before making the next batch. Because rice flour tends to settle, stir the coconut mixture well before pouring onto the griddle. Serve warm.